Tuesday, March 26, 2013

Braised Leeks


If you've never had leeks, you're in for a treat.  This was the first time I've ever cooked or eaten leeks, and I was very surprised at how much I love them!  They are kind of a cross between a mild green onion and mild cabbage flavor.  They were scrumptious.  Be brave!  Try something new.

BRAISED LEEKS
4 leeks
1/2 stick butter
3 T olive oil
1 C chicken stock
1 C white wine
2 cloves garlic, minced
1 T Italian parsley, chopped
Juice and zest of one lemon
Salt & pepper

Trim the leeks by cutting the tough green parts off the top.  Then slice a slit lengthwise down the leek but not going through the end.  Turn to another side and cut another slit lengthwise again.  Soak them in water for 10 to 15 minutes, stirring occasionally, to make sure there is no grit in them.

Preheat a skillet to medium high heat.  Melt the butter and add in the olive oil.  Add the leeks in carefully in one layer.  Brown on both sides. Reduce heat to medium.  Add in wine and garlic.  Cook about 2 to 3 minutes to reduce the wine.  Add in the chicken stock.  Cover and cook about 15 minutes.  Remove the lid and continue cooking until most of the liquid is cooked out and the leeks are tender.  Put the leeks on a platter and squeeze the lemon juice over the top.  Garnish with parsley, lemon zest, and season with salt and pepper.

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